Ingredients
For the dough:
4 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 tsp (1 packet) active dry yeast
1 1/4 tsp salt
1 1/4 cups warm milk (110°F/45°C)
1/4 cup unsalted butter, melted
1 large egg
1 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 cup dried currants or raisins
For the cross:
1/2 cup all-purpose flour
5–6 tbsp water
For the glaze:
1/4 cup sugar
1/4 cup water
Instructions
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In a large bowl, mix warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
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Add melted butter, egg, remaining sugar, salt, cinnamon, nutmeg, and 2 cups of flour. Stir until combined.
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Gradually add the remaining flour and knead until dough is smooth and elastic, about 8–10 minutes.
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Fold in the currants or raisins.
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Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
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Punch down the dough and divide into 12–15 equal pieces. Shape into balls and place on a greased or parchment-lined baking sheet. Cover and let rise for another 30–45 minutes.
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Preheat oven to 375°F (190°C).
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Mix the flour and water for the cross into a thick paste. Pipe a cross shape over each bun.
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Bake for 18–22 minutes, or until golden brown.
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In a small saucepan, heat the sugar and water for the glaze until sugar dissolves. Brush the warm buns with the glaze as soon as they come out of the oven.